- 1 hummus tub
- 1 ATLAS shawarma mix sachet
- 1 ATLAS turnip pickle tub
- 2 pita
- 2 carrots
- 1 baby cos lettuce
- 1 cauliflower piece
- 1 tomato
- 1 mint bunch*
- 1 parsley bunch*
Pantry staples: Salt, olive oil
Allergens: Garlic, soy, wheat, gluten, yeast, sesame, dairy
Specialised equipment: Lined baking tray, brush
Chef's note: Hummus originated in the Middle East long before Israel, but Israelis have adopted it as their own. Hummusiya are restaurants that are devoted to serving hummus as the main dish. Check out our Instagram for a video on how to make your own hummus @atlasmasterclass.
* Parsley and mint are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Pick the outer leaves of the cos lettuce. Finely slice the lettuce core. Dice half of the tomato and cut the remaining into wedges. Cut the carrot into 2cm pieces. Break the cauliflower into small florets. Pick some of the mint* and parsley leaves*.
2. Cook the carrot and cauliflower
Combine the carrot and cauliflower with most of the shawarma spice mix and some olive oil, making sure that the ingredients are well coated. Place the vegetables on a lined baking tray and into the oven for 20 minutes or until cooked through.
3. Make the salad
Meanwhile, combine the sliced lettuce and diced tomato. Season with a little olive oil and salt.
4. Heat the bread
Lightly brush some olive oil onto one side of the pita bread and sprinkle with the remaining shawarma spice mix. Heat in the oven or in a frying pan for 1 minute or until warmed through. Cut into wedges.
5. To serve
Spread the hummus onto each serving plate. Top with the shawarma carrot and cauliflower. Serve with the lettuce leaves, tomato wedges, salad, pita bread and turnip pickles. Sprinkle with the mint leaves and parsley leaves.